K_sqrd

On the bright side... It didn't go all over your computer and keyboard.

Great looking dish. Speaking of Bourbon - a glaze with the following might be interesting... https://www.bourbonbanter.com/drink/drink-reviews/flavored-whiskey-reviews/george-dickel-tabasco-brand-barrel-finish-whisky-review2/

So... What did you end up with and how did it go?

I mentioned this to my wife and she suggested standing rib roast - prime rib. What the heck - Impress the ???? out of folks. You only do this once a year. LOL!

To remove the lid on a K7, you will have to remove three bolts and one of the bands. Take a look at this thread, scroll down to Addertooth's post on Nov. 18 where he comments on the band bolt removal.

CozyCrafted used to make some really nice S&P mills but his site is no longer active and I suspect he not may be around any more. He was active on the old RJ Kamado forum years ago. I may be wrong but I think he was a retired U2 pilot and crafted the mills as a hobby that turned into a small business. You might take a look at the Etsy.com site... https://www.etsy.com/search/?q=Salt+mills&order=most_relevant&view_type=gallery

I think that the gas unit that fits through the back of the K is actually the older model. The newer units are inserted through and are part of the draft door. BigAIT is correct about the orifice being a different size for natural vs propane gas. The orifice may be modified - see reference below. http://www.grill-parts.net/2013/convert-bbq-grill-gas-type-natural-gas-or-propane-with-orifice-plugs/

Here's a tutorial from The Naked Whiz. He suggests that you can close the bottom vent after you have your fire up to temp. The cook is done with the lid open for all but the final few minutes. http://www.nakedwhiz.com/paella/paella.htm Here's another good source for Paella supplies. They run sales all the time, you just have to keep checking. https://www.tienda.com/

Bummer! This is a wonderful forum with great people contributing and sharing all things Kamado. However, like others, I'll enjoy the forum till the end of the year and miss it when it moves. I'm not an FB user and have no intention of becoming one. Best of luck.

First off, Welcome to the forum. I hope your one guest recovers completely and soon. As for your ribs, a simple salt, pepper and maybe a little garlic powder would work fine. Keep it simple. I've never used a sauce on beef ribs but others may have some suggestions. Good luck with your cook and, again, Welcome.

This is a great idea and I've done this for all my cooks that require a drip pan. One other suggestion - when buying a pizza pan, pick up a couple of pizza screens. They work great for placing your jerky on, can be stacked using a couple of spacers and they conform the the roundness of the Kamado.

How big of a crowd are you planning to cook for? That and what / how many side dishes will determine the quantity of food you need to prepare. I agree with the above posts. Also, get as much done ahead of time as possible. You want to enjoy visiting with your guests and not prepping a lot of things that could have been done earlier. Good Luck!